Hi and welcome to the BarNone Drinks
Newsletter. We'll be collecting facts, reviews,
articles and other features to send to you once a
month. We hope you enjoy it.

Dan Hutchinson

Kahlua, the world's bestselling coffee liqueur

Kahla is
the world's most popular and versatile
liqueur, often noted as a Top 20 spirit across the US.
Though its popularity originated in hot drinks and food
recipes, there are now over 228 drink recipes
made with Kahla. Kahla is among the top five
requested drinks in the US, including Kahla and milk/
cream, Kahla Black Russian, Kahla White Russian
and Kahla Club. These favourite drinks help give
Kahla the honour of being one of the best-loved,
best-remembered brands of all spirits.

Produced from coffee beans cultivated in the remote
mountains of Mexico, Kahla's unique
taste is
attributed
to the quality of its ingredients. Fertile soil and
temperature climate yield coffee of superior quality,
which is the essence of Kahla's distinct flavour. The
art of distillation perfected in Mexico is skilfully
joined with Mexico's premium coffee to produce this
exceptional liqueur.

Kahla's
trademarked bottle is one of the most
recognisable shapes in the spirits industry. Kahla's
familiar
logo and red and yellow colours deliver a premium
high quality image that's unmatched. These
features make Kahla stand out on bar shelves, in
liquor cabinets and on restaurant liquor carts all over
the world.

Brand story
Its past is as dark and mysterious as the bottle it
travels in. Kahla
is native to Mexico - if this
worldwide
favourite can be said to have just one home.
What else can we tell you? That the finest roasted
Arabica coffee beans, the sweetest vanilla, the purest
cane spirit and rum all come together to create that
unique and delicious taste.

Starting in this issue, we'll be featuring an article
every month written by Robert Plotkin. Robert is the
founder of BarMedia.com

For the past 17 years, Robert Plotkin, has been
working to provide beverage operators with the right
career tools they need to attain success. He has
created the best management systems, tools,
software and books available in the hospitality
industry. His nationally acclaimed products are in the
offices and behind the bars of the most successful
hotels, nightclubs, restaurants and hot spots
worldwide.

Like the saying goes, "you only get one chance to
make a good first impression." In all probability, most
new bartenders would welcome constructive advice.
Bartending a busy commercial bar is often stressful
and uniquely demanding. Some well-intended
direction from you might have a significant impact.

TREAT PEOPLE LIKE GUESTS, NOT CUSTOMERS -
The distinction between guests and customers is
crucial. Guests are catered to and should be made to
feel welcome and appreciated. Customers are warm
bodies with money in their pockets. They're served,
processed and shuffled about. Guests ought to be
treated to a night on the town they'll remember and
tell their friends about. While this is a business and
bartending is a job, don't give guests that impression.

ALWAYS GIVE PEOPLE AN HONEST BREAK -
Everyone
deserves to be treated fairly. In this context, an
honest break means equity in all transactions-no
overcharging, under-pouring, or shortchanging. This
fairness doctrine means leaving all prejudice and
preconceptions at home, and providing genuinely
hospitable service without bias or preference. There's
no such thing as a second-class guest.

ALWAYS REMEMBER THAT YOU REPRESENT THE
HOUSE - Don't violate the trust being placed in you.
While on duty, place the best interests of the house
ahead of your own. Few, if any, are able to perform
competently while advancing a hidden agenda. Also
avoid becoming fixated on tips. Do the job well and
gratuities will naturally follow.

CARD ANYONE WHO LOOKS UNDER 30 AND
REMAIN
VIGILANT AGAINST INEBRIATION - It's legally
imperative that the age of anyone ordering alcohol be
established prior to service. Asking for identification
goes with the territory. And while carding your guests
may not be expedient, serving a minor can have
disastrous ramifications. So, too, will serving someone
to the point of inebriation. If there's a question about
someone's age or sobriety, don't serve.

ALWAYS RUN AN HONEST TILL - Handling a
steady
stream of cash has its temptations, but don't let the
lure of easy money distract from the seriousness of
the crime. Bartending can be stressful enough
without stealing and attempting to avoid detection. If
there is any question as to the propriety of what
you're doing, think twice and don't do it. Don't cash
in your integrity, run an honest till.

NEVER SERVE AN INFERIOR DRINK - In this
business,
quality assurance is measured one drink at a time.
Make sure that what is being served is exactly what
the guest requested. Check that all of the ingredients
being used are good-don't commit bad products to
good liquor and hope for the best. Ensure, also, that
each glass is clean and not chipped or cracked.

IF THERE'S TIME TO LEAN, THERE'S TIME TO
CLEAN -
There is more at stake keeping the bar clean than
just passing health code inspections. Lack of
sanitation can result in the spread of disease and
illness. The bar's cleanliness also reflects on the
establishment's overall sanitary condition-if the bar's
dirty, imagine what people think the kitchen must be
like.

SET PROFESSIONAL STANDARDS AND MAINTAIN
THEM - From a pressed uniform to a positive
attitude, professionalism matters. Be ready to work,
in every respect, before the time clock is punched.
Establish personal standards and refuse to settle for
anything less. Make professionalism a benchmark.

WEAR COMFORTABLE SHOES - It's nearly
impossible
to be gracious when your feet are throbbing. There
are shoes specifically designed for bartenders and
waiters-sturdy, long lasting and meant for people
who earn their livelihood on their feet. Along the
same lines, hunger can make bartenders surly, so
make sure to eat before a shift and don't drink too
much caffeine, a jittery bartender is no asset behind
the bar.

RELAX AND ENJOY YOURSELF - Having fun is an
integral part of the job, even when the job has
stopped being fun and turned frenetic. The key is to
have your composure last longer than the "rush."
When the pressure's on, remain cool and work from a
running list of priorities, continually doing the most
important thing next. Nothing more can be expected
of you.

Robert Plotkin is a well established writer. You can
enjoy his work in print as well.

Finally for those who can't bear the harsh bite of a
straight shooter, Arctic IceShots has
revolutionized
the shot technique. Imagine taking a shot of your
favorite liquor... Now imagine the glass you just drank
out of was made from your favorite fruit juice, mixer,
or gelatin. Arctic Iceshots: The first
edible shot
glass! Enhanced shot glass technology made to sooth
your taste buds. So advanced, its patented!

Arctic Iceshot is a plastic cup
(with top) designed to
mold the liquid contents into the shape of a shot
glass. The uniquely designed cup captures the
enjoyment of taking a shot without the undesired
aftertaste, creating a lively atmosphere at Bars,
Nightclubs, and House Parties.

As a powerful promotional product and dynamic
marketing tool, Bars and Nightclubs are purchasing
specially designed Arctic IceShots with their
logos
printed on them. These Bar Kits have become an
inexpensive advertising tool. The bars and nightclubs
are using them as give-a- ways for "take the shot,
keep the cup" promotions.

During the traditional Holiday seasons, customers will
be able to celebrate the festive occasion with
colorful expressions printed on the side of the plastic
cup. Happy Fathers Day, 4th of July, Happy
Halloween are some of the available expressions for
the retail consumer to brighten up their party.

Although the product's intent is to enlighten the shot
technique, there are many conventional methods of
utilizing the cup. Pastry chefs create works of art,
hardening chocolate molds and filling the center with
rich smooth chocolate. Oyster shooters never tasted
better, as chefs freeze Tabasco with water, filling
with cocktail sauce, an oyster and a splash of lemon.
Kids enjoy making gelatin molds and filling the center
with whipped cream. Arctic IceShots are designed
to
expand the realm of the bar, restaurant, and
household menu.

The old meets the new in the unique retail packaging;
which showcases a new-wave concept with a
nostalgic look that's reminiscent of the good-old
times. The Arctic Iceshots retail product
line
incorporates the 6-PACK, the 12-PACK, and the Party
Pack. The 6-Pack is designed as the impulse item to
introduce Arctic IceShots to the
consumer, hitting
the retail stores in an attractive 21-Piece display.
The 12-Pack and Party Pack come enhanced with
serving trays. Every product includes an informative
brochure with usage instructions, serving
suggestions, and recipes.

Hey, another month and still the new site isn't up.
Jason is still busy working out the details. Ever try to
run a CMS program halfway through a site re-deisgn?
Not a great idea. Oh well, when it's finally finished it
will make life easier. Still working on a good screen
shot for everyone.

Last month I told you about a stand-alone version of
the database. Well we've teamed up with the great
people over developing Bartender's Companion.
We've reached a deal with them to offer a special
edition of the software,
complete with our database. Lee and Traci are
working hard at getting the program together. We
should have a working sample in the next couple of
weeks. Hopefully very shortly after that, the
software will be available. You can check out the
current version of Bartender's Companion here.

Article Suggestions

Anything you want us to write about? Know of a
good story? Always wanted to know about a
particular product, recipe or other piece of trivia?

Send us your suggestions and we'll see what we can
come up with.

Or alternatively, you think you have a great story
and want it published. Drop us a line perhaps we can
help you out.